The Best Vegan Chilli in the World ! E V E R …..

OK ..OK – so now I have grabbed your attention, here is my vegan chilli recipe. Now it may not be the best in the world E V E R ….. but it’s pretty damn close.

I have blessed you not once, but twice, as this recipe comes with a video too – hurrah!

I’ll include the outtakes (at the bottom of this page) as it seems a shame to only torture my family with my stupidity – why not share it with the interweb???

INGREDIENTS – serves 6

2 cloves of garlic minced

1 white onion diced

1 large courgette (zucchini for my lovely American followers) diced

1 red pepper diced

250g of sliced mushrooms (you can grate them for a mince like texture)

1 tbsp of stock – I use bouillon powder

2 tins of chopped tomatoes

1 tin of baked beans (I love the mixed beans)

1 tin of black beans (in water- drained)

1 tsp of paprika

Seasoning of black pepper

Olive oil glug or water if you prefer

I don’t add chilli powder to this recipe as I add spice when serving (so it’s child friendly). You can add 1/2 tsp of cayenne + 1/2 tsp of chilli powder whilst cooking if you want heat.

EXTRAS

I serve mine with basmati rice (cooked as per pack instructions)

Sliced avocado

Hummus

Mixed salad

Chilli flakes

Jalapenos

Tortilla chips (I buy plain or salted variety)

DIRECTIONS

In a large pan cook the garlic, onion, courgette (zucchini), red pepper, mushrooms with a glug of olive oil (or water). Cook on a med / high heat, moving continuously so not to burn. Cook for 8 mins. Then add your stock, black beans, mixed beans, tins of chopped tomatoes, paprika. Cook for a further 10 mins (on a medium heat), or until the sauce thickens. Season to taste.

You are now ready to serve. Assemble with your chosen extras and enjoy.

I mix this recipe up a lot. Adding aubergine, kidney beans, chopped walnuts etc…. it is a great base. So experiment. Let me know how you get on!

TIP – tastes even better the day after. Will keep for 5 days in the fridge, and 2 weeks in the freezer.